In addition to the three mainstream flavor types introduced by the director of liquor, namely Luzhou-flavor, Maotai-flavor and Fen-flavor, there are many local standards for liquor flavor types, even minority flavor types of enterprise standards.
▲ Analysis chart of flavor origin of China liquor.
In fact, the origin of a few fragrance types is mainly a unique fragrance type derived from the integration of various fragrance types on the basis of basic fragrance types. As the last issue of liquor flavor series, the director of liquor will lead you into a few flavor types of liquor, including rice flavor, phoenix flavor, medicinal flavor, fermented bean flavor, special flavor, combined flavor, sesame flavor, old white dry flavor and rich flavor.
rice aromatic chinese spirits
Representative brand: Guilin Sanhua Liquor
standard
The national standard GB/T 1078 1.3-2006 was adopted.
Brewing
Rice was used as raw material, Xiaoqu was used as saccharifying starter, and semi-solid and semi-liquid fermentation process was adopted to form distilled liquor through solid culture, saccharification, liquid fermentation, liquid distillation and other steps.
Special flavor
Rice-flavor liquor has the characteristics of colorless and transparent, elegant and sweet, soft entrance, refreshing entrance and pleasant aftertaste.
Guilin
Haojiusan
Guilin Sanhua Liquor is the representative of rice-flavor liquor. Tracing back to the source, Sanhua Liquor originated in the Tang Dynasty and developed more vigorously in the Tang and Song Dynasties. Guilin Sanhua Group is currently the permanent organization of the Secretariat of the National Technical Committee for Standardization of Rice-flavor Liquor.
? "Li, He Daohua and Fang, three flowers are fragrant all over the world". Guilin Sanhua Liquor uses pure Lijiang River, that is, "splashing water". It is made of high-quality rice in northern Guangxi, that is, "Hedaohua". The unique vanilla distiller's yeast in Guilin, namely "Fangcaohua", was chosen, hence the name "Sanhua".
Guilin's unique geographical environment gave birth to Guilin Sanhua wine. The traditional brewing technology of Guilin Sanhua Liquor has been selected into Guangxi Intangible Cultural Heritage List, and it is also a protected product of Chinese geographical indications.
Fengxiangjiu
Representative brand: xifeng liquor
standard
The national standard GB/T 14867-2007 of Fengxiang Liquor was adopted.
Brewing
High-quality sorghum is selected as raw materials, barley and peas are used to make koji, solid residue in pits is fermented, traditional old six treasures are steamed and co-burned, classified storage, wine storage and careful blending.
Special flavor
Fengxiang-flavor liquor is a flavor derived from Luzhou-flavor liquor and Fen-flavor liquor, which combines the advantages of Fen-flavor liquor and Fen-flavor liquor. The wine is colorless, clear and transparent, mellow and elegant, sweet and refreshing, with harmonious flavor and clean and long tail.
Shanxi province
Xifeng liquor
Xifeng liquor, one of the four famous wines in China, is the originator and typical representative of Fengxiang wine, also known as "Phoenix in Wine", which was born in the late Shang Dynasty 3,000 years ago.
Xifeng liquor, the hometown of Fengxiang, has honed its own traditional and unique production technology after thousands of years of production experience summary, improvement and improvement. Daqu takes barley, peas and wheat as raw materials, high-quality sorghum as raw materials and sweet Liulin well water as gifts.
Xifeng liquor's brewing skills were listed in the first batch of intangible cultural heritage list in Shaanxi Province, which not only sold well all over the country, but also exported to 26 countries and regions on 4 continents.
Medicinal flavor wine
Representative brand: Dongjiu
standard
In 2008, Guizhou Province identified it as "Dongxiang Nationality" and promulgated "Dongxiang Nationality Local Standard DB52/T 550-2008".
Brewing
Using sorghum as raw material, Xiaoqu and Daqu were fermented respectively, and Chinese herbal medicine was added to inhibit the growth of miscellaneous bacteria. It is made by adopting the production process of double fermented grains distillation, grading aging and scientific blending.
Special flavor
The wine is clear and transparent, elegant and comfortable, full-bodied in taste, sweet and refreshing after drinking, and integrates "ester fragrance, mellow fragrance and vanilla fragrance" into one.
Guizhou (province)
Dongjiu
Dongjiu is produced in Zunyi, Guizhou, the hometown of three famous wines in the world, and it is the old eight famous wines in China. The production history of Dongjiu can be traced back to the Wei, Jin, Southern and Northern Dynasties, and it has won honors such as China Laoba Liquor, China Liquor, China Famous Trademark, China Time-honored Brand, Intangible Cultural Heritage and Dongxiang Liquor Representative.
The technological formula of Dongjiu was listed as a "state secret" by the Ministry of Science and Technology and the State Secrecy Bureau for three times from 65438 to 0983, and it was confirmed as a permanent "state secret" again in 2006.
Dongjiu koji-making added more than 130 kinds of medicinal materials, Xiaoqu added more than 90 kinds of medicinal materials, and Daqu added 40 kinds of medicinal materials to take fermented grains, which is a model of combining traditional Chinese medicine koji-making with traditional liquor brewing.
Soybean flavor liquor
Representative brand: Guangdong Shiwan Shao
standard
The national standard of fermented soybean flavor liquor GB/T 16289-20 18 was adopted.
Brewing
Rice is used as raw material, koji cake is used as saccharifying and fermenting agent, and fat pork is distilled, soaked and aged in vats for 3 months, that is, the step of "aging in vats and soaking fat meat" is added to the original rice wine brewing process.
Special flavor
Maotai-flavor liquor is a unique flavor derived from rice-flavor liquor. After aging with "fat", a particularly strong maotai-flavor liquor is formed, which makes the liquor body soft, sweet and full, clean and clear, low but not light, mellow and moist.
Shiwan
Yu bingshao
Shiwan Yubing shochu is the only representative product of "black bean flavor" liquor. Shiwan Group, formerly known as "Chen Taiji Winery", was founded in Daoguang Decade of Qing Dynasty (1830) and has a history of nearly 200 years.
Shiwan Yubingshao has successively won the titles of national high-quality wine and national geographical indication protection product, and is the representative of the three major reputations of Guangdong local wine, which was exported overseas as early as 19 17.
Special flavor liquor
Representative brand: Jiangxi Sterling Liquor
standard
The national standard GB/T20823-2007 for special flavor liquor was adopted.
Brewing
Using medium-high temperature Daqu as saccharifying starter and whole rice as main raw material, the whole grain and fermented grains were mixed and cooked without crushing, and then fermented by traditional solid-state method, distilled, aged and blended.
Special flavor
Special-flavor liquor is a liquor flavor derived from Luzhou-flavor liquor, Maotai-flavor liquor and Fen-flavor liquor. The wine is clear, transparent, fragrant, pure, soft, harmonious, soft, mellow, sweet and has a long aftertaste.
Jiangxi
Steju
Jiangxi Aster Liquor is produced in Zhangshu City, Jiangxi Province, founded in 1952, formerly known as the state-owned Zhangshu Distillery. Since 1997, special-flavor liquor has been officially recognized as an independent flavor liquor by the state, and the industry standard of special-flavor liquor has also been successfully formulated.
Gamper rice was selected as the raw grain for brewing, and the whole rice was fermented directly without crushing and soaking, so as to retain the nutrients to the greatest extent. At the same time, the water used for the brewing of Sterling wine is Ganjiang River system, the first of the five rivers in Poyang Lake Basin.
The fermentation pit of Chester wine adopts the local unique red chushi. Centennial natural accumulation, known as the "Centennial Pit Pool", also gives the wine a unique taste of "harmonious, soft and mellow"
Aromatic wine
Representative brands: yuquan wine, Heilongjiang, Bai Yunbian, Hubei and Xufu, Sichuan Meat Duck.
standard
Double-flavor liquor, also known as compound-flavor liquor, has more than two main flavor types. Among them, Luzhou-flavor liquor and Maotai-flavor liquor are listed in national standards (GB/T 23547—20097).
Brewing
Medium-temperature Daqu or bran koji made of sorghum, barley and peas, and yeast as sugar koji are brewed by continuous seasoning, soil cellar fermentation, wine sea container storage and other brewing techniques.
Special flavor
Among them, Maotai-flavor Luzhou-flavor liquor is light yellow in color, transparent, fragrant, elegant, comfortable, delicate and full, with strong sauce flavor and harmonious aftertaste. Luzhou-flavor liquor is yellowish and transparent, with rich aroma, strong sauce flavor, harmonious flavor, delicate taste and endless aftertaste.
Heilongjiang province
Yuquan wine
Yuquan wine is a specialty of Acheng District, Harbin City, Heilongjiang Province. It is a representative wine with strong maotai flavor and a symbolic product of chinese national geography. Yuquan Distillery was formally established in 1959, and the Luzhou-flavor Yuquan Square Bottle initiated by 1975 became the representative wine with strong sauce and fragrance in China, which was recorded in the history of China liquor.
Yuquan Liquor Industry adopts a "two-step" brewing process, with sorghum and high-quality spring water as raw materials, Daqu collected from wheat as saccharifying koji, and according to the production process of Luzhou-flavor sauce, it is made by type fermentation, type aging and careful blending.
Yuquan wine, with its rich fragrance, elegant fragrance, harmonious sauce flavor, mellow sweetness and mellow duration, was rated as the national high-quality liquor twice.
Hubei province
Baiyunbian
Bai Yunbian, named after the poet Li Bai, was built in 1952. It is a dual-flavor liquor with maotai flavor, LU ZHOU LAO JIAO CO.,LTD flavor and Fenjiu flavor.
Bai Yunbian Liquor absorbed the essence of Maotai-flavor liquor-high-temperature koji-making, high-temperature accumulation and the technical core of Luzhou-flavor liquor-continuous fermented grains fermentation and mud cellar seasoning. The combination of the two flavor production technologies formed the unique brewing technology of Maotai-flavor liquor in Bai Yunbian.
199 1 year1October, Bai Yunbian liquor was identified as a typical representative of Luzhou-flavor liquor in China by the Ministry of Light Industry for its unique style of "elegant aroma, harmonious sauce flavor, mellow sweetness and mellow duration".
Sichuan Province
Rou Xu ya fu
Xu Fu comes from Yibin, Sichuan, the wine capital of China, and inherits the Millennium brewing technology of the ancient Xuzhou House in Yibin. In 2009, Xufu Liquor Industry launched the first multi-grain thick Maotai-flavor liquor in China-Rouya Xufu, and its brewing technology won the national patent, which filled the blank of single-type fermentation technology of multi-grain thick Maotai-flavor liquor in China and created a new milestone in the history of China liquor flavor.
Yibin, where Rouya Xufu is located, has a brewing history of more than 4,000 years and a unique traditional solid-state brewing technology of multi-grain Luzhou-flavor. It has two auras of "China Wine Capital" and "One of the Top Ten Liquor Producing Areas in the World".
Rouya Xufu series adopts a unique fermentation process of "abundant grains and rich sauce flavor", which has been brewed slowly for more than 4 years. The wine is light yellow and transparent, and the thick sauce is elegant and harmonious, mellow and rich. The entrance is sweet, soft and mellow, with a long aftertaste. It has a unique "soft and elegant" multi-grain thick sauce flavor style.
Sesame-flavor liquor
Representative brand: Shandong Jingzhi Laobaigan
standard
The national standard of sesame-flavor liquor GB/T 20823-2007 was adopted.
Brewing
Sesame-flavor liquor is made from sorghum as raw material, bran koji as main raw material, high-temperature and medium-temperature Daqu and fortified yeast, and then through high-nitrogen batching, high-temperature accumulation and high-temperature fermentation.
Special flavor
Sesame-flavor liquor, based on sesame flavor, has the advantages of rich flavor, delicate fragrance and maotai flavor. Its flavor is characterized by "sauce head and sauce tail", which is soft and fragrant. It tastes sweet and looks sweet.
Shandong (province)
Jingzhijiu
Shandong Jingzhi Liquor was born in Jingzhi Town, Shandong Peninsula, where the world famous wines moved to the Golden Triangle. 1957, the aroma factor was first discovered in Jingzhi wine. In 2007, the National Standard of Sesame-flavor Liquor was officially issued and implemented, which was also a milestone in the history of liquor development in China.
"Yipin Jingzhi" in Jingzhi Liquor was recognized by the Ministry of Commerce and china alcoholic drinks association as the representative of sesame flavor type of China liquor, which rewrote the history of the representative of Lu liquor without flavor type and was recognized as a national geographical indication protection product.
Laobai dry wine
Representative brand: Hengshui Laobaigan
standard
Adopt the national standard GB/T 20825-2007 of Laobai dry-flavored liquor? 》
Brewing
It is made of sorghum as raw material, medium-temperature Daqu treated with pure wheat as saccharifying starter, and carefully brewed in vats by using the traditional old Wuretort process and double-row cleaning process.
Special flavor
Laobai dry-flavor liquor is a special flavor formed by combining the brewing technology of Fen-flavor liquor and Mi-flavor liquor. It has a typical style of fragrance, elegance, mellow, sweet and refreshing, and a long aftertaste.
Hengshui
Laobaigan
The production base of Hengshui Laobai Dry Wine is located in Hengshui City, Hebei Province. Hengshui Laobaigan began in the Han Dynasty (A.D. 104), was famous in the Tang Dynasty and was officially named in the Ming Dynasty. 19 15 Panama World Expo won the first-class gold medal and was selected as a national intangible cultural heritage.
Hengshui Laobaigan has enjoyed a good reputation since ancient times, and has the reputation of "flying thousands of drunkards to open the altar". Up to now, the technology of middle-temperature Daqu, pot fermentation, continuous cropping, blending, steaming and burning has been formed, which enjoys the reputation and reputation of being high but not strong, low but not weak, comfortable after drinking and not on the head among consumers.
Luzhou-flavor liquor
Representative brand: Hunan Jiugui Liquor
Brewing
Using sorghum, rice, glutinous rice, corn and wheat as raw materials, Xiaoqu was cultivated and saccharified, and Daqu was fermented with distiller's grains. The unique process of continuous fermentation was adopted by adding distiller's grains to saccharified materials and adding distiller's yeast to small mud pits.
Special flavor
Luzhou-flavor liquor is a new type of liquor flavor by innovating the brewing technology of Luzhou-flavor liquor, Maotai-flavor liquor and Fen-flavor liquor and absorbing the essence of Daqu liquor brewing technology. It has the style of clear and transparent color, rich aroma, soft and sweet entrance, mellow and full, harmonious fragrance and long aftertaste.
Hunan
Jiugui liquor
The origin of alcoholic liquor is Xiangxi Autonomous Prefecture, Hunan Province, which developed from Jishou Winery, the first workshop winery in Xiangxi Prefecture founded by 1956, and established the brewing technology of China Luzhou-flavor liquor.
The production technology of alcoholic liquor can be summarized as multi-grain granular raw materials, Xiaoqu culture saccharification, distiller's grains Daqu fermentation, pit mud upgrading and aroma enhancement, fermented grains steaming and burning, cave storage aging, careful combination and blending.
Luzhou-flavor liquor can taste "strong before, clear after" in one bite, and is praised by experts as "cultural alcoholic liquor, harmonious aroma"
China has a long history of thousands of years.
Wonderful and unique geographical and natural environment
It gave birth to surging liquor rivers and lakes.
Twelve kinds of incense are like twelve martial arts schools.
Both mainstream sects dominate the Jianghu.
There are also small sects with unique scenery here.
With the development of science and technology and the change of consumers' preferences
Future Evolution of Liquor Flavor Types
More people are looking forward to it.